Veganuary takes place every January.
Post Christmas, a little bit of plant based eating can be something to experiment with as it increases your intake of fibre, while improving your gut microbiome by feeding it with a broader range of good bacteria.
In my case, I did this recipe as our youngest nephew is severely allergic to fish, so he gets to enjoy a crispy fillet and chips alongside his brothers.
Ingredients
For the ‘Fish’
1 tin Banana Blossom
2 nori seaweed sheets
1/2 Teaspoon Dried Parsley
1 Teaspoon Garlic Powder
1/2 Teaspoon Chilli powder
1 Tablespoon Soy Sauce
Neutral Oil for frying (I use rapeseed)
For the Batter
230g Plain Flour
2 Teaspoons Baking Powder
125g Rice Flour
Tonic/ Soda water
Method
Take the nori sheets and crumble into a food processor alongside all the herbs and spices. Blitz into flakes and set aside.
Drain your tin of banana blossom, then place in a Tupperware and sprinkle it with the seaweed mixture and the soy sauce. Seal the Tupperware and refrigerate for at least an hour.
Whilst your banana blossom is marinating in the fridge, make the batter. Whisk together the 230g of plain flour, rice flour and 2 teaspoons of baking powder in a large mixing bowl. Slowly pour in the water, whisking into flour until you have a smooth and thick batter. It should be the consistency of double cream. Refrigerate the batter until needed – you want it to be ice cold.
Once your banana blossom has marinated, remove from the fridge and toss each of the banana blossom pieces in a small amount of plain flour, seasoned with a little salt and pepper. Set them aside while you heat up your oil for frying.
Pour your oil into a heavy saucepan until it is deep enough to entirely cover a piece of your banana blossom. Heat the pan over a medium heat until it is hot enough to fry in. A temperature probe should read190˚c, but if you don’t have one, simply insert a wooden skewer into the oil: if you get a slow steady stream of bubbles, it’s ready for frying.
Take a floured banana blossom and into the batter. Ensure the whole blossom is covered, then shake of the excess. Immediately place into the hot oil, taking care to place the blossom away from you. You can add a few more, but you don’t want to crowd your pan. Remember each time you add a blossom, the oil temperature will drop, so you need to adjust your heat accordingly.
Allow the blossoms to set for at least 1 minute before turning. Fry the blossom for about 5 minutes or until golden brown. Then remove and place onto a wire rack and season immediately with salt. Continue to batter and fry your banana blossom until all the pieces are done.
Serve with your choice of chips and wedges of lemon. You can also serve our excellent tartare sauce on the side!